Sunday, January 8, 2012

Hello, dear readers, and apologies for my recent blog-neglecting. I didn't update because I didn't have a whole lot to write about, at least not a whole lot of local, seasonal, farmer's market-y food. It seemed like every time I stepped into my kitchen in December, I came out with one of these things:

All were very delicious, but none were really in keeping with the general theme of this blog, hence the radio silence. Until now.

Tonight, I defrosted the farmer's market rhubarb I'd tucked away in the freezer seven months ago and made this pie that is at once hideously ugly and incredibly delicious. It's got the lovely, bright flavor of rhubarb softened by creamy layers of vanilla-scented custard, all poured into a yummy butter-laden crust. This pie is exactly the little bit of springtime in the winter I'd been anticipating since freezing the rhubarb last June... and I'm so glad that I did!

After dinner tonight, when I proudly presented this pie (sans one slice) to Ed, he was all, "I don't really like rhubarb, you know. Too stringy."

And I was like, "Oh man, what a bummer!" (But of course, what I really meant was, "Whoo hoo! More for me!")Rhubarb Custard Pieadapted from AllRecipes.comone unbaked pie crust (I used a homemade all-butter crust from Southern Pies, but you could use your favorite recipe or a store-bought frozen crust.)

In a medium bowl, whisk the eggs until frothy. Stir in sugar and whisk until well-combined, then whisk in remaining ingredients. Pour egg mixture over rhubarb in pie crust.

Bake at 425 degrees for ten minutes, then turn your oven down to 375 degrees and continue to cook for an additional 30 minutes. If you can muster the willpower to refrain from gobbling it all down as soon as it comes out of the oven, you really should wait until pie is cool to slice into it. (But I won't blame you if you can't.)